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Saturday, July 3, 2010

Strawberry Bread Pudding - Pink Saturday

From the kitchen of One Perfect Bite...I know it's summer, and I know that 2010 has been declared The Year of the Pastry Chef. I'm okay with all that. It's not my intent to buck culinary trends, or the calendar for that matter. I know that sensible people don't make bread pudding in July and I suspect that most pastry chefs and food snobs feel this homely dish is not worthy of their attention. They're dead wrong. The Marquess de Queensbury Rules of the Kitchen clearly state that any dish, however homely, can be made at any time of year. The only condition attached to its execution is that the dish must be delicious. A stale loaf of bread and a glut of fresh field strawberries were my inspiration. My muse led me to a site called The Daily Loaf - The CL Cookbook where I found a recipe for strawberry bread pudding. I made a few minor changes to the recipe, put it in the oven and 40 minutes later had a wonderful dessert. The original recipe uses a caramel sauce for garnish. I thought that to be at odds with the strawberries, so I served ours with French vanilla ice cream. I really loved this and will use frozen berries to make it in the winter as well. I hope you'll try this simple dessert. It is wonderful. Here's the recipe.

Directions:1) Preheat oven to 350 degrees. Lightly grease an 8 x 8 x-2-inch pan. Set aside.2) Combine eggs, milk, sugar (white and brown, vanilla extract, spices and salt in a small bowl. Whisk until blended.3) Place bread pieces into a large bowl. Pour milk mixture over bread and toss to combine. Let sit for 15 minutes to allow milk to be absorbed into bread.4) Fold in strawberries and pour mixture into baking dish.5) Bake for 30 to 40 minutes, or until raised and puffy. Insert a toothpick into center and if it comes out fairly clean, it’s done. Let cool for a few minutes before serving. Yield: 8 to 10 servings.

Caramel Sauce

Ingredients:1/2 stick of butter1/2 cup of brown sugarDirections:1) Put butter in a small pan or sauce pan over medium heat and let it melt.2) Add brown sugar and stir until it’s combined. Lower heat. Stirring constantly, let sauce slightly simmer until sugar is completely dissolved and it is slightly thickened, about 5 minutes. Remove from heat. Serve drizzled over warm bread pudding.

I agree...bread pudding should be enjoyed year round. I especially liked your addition of strawberries (since it normally isn't done). I have a lot of stale bread that might need to find its way into a casserole dish...

Generally I don't like soggy bread (so I tell myself!) but I Do like bread and butter pudding, or a charlotte! This looks good too, and if you have a lot of strawberries to use up, what about a rhubarb and strawberry crumble or a strawberry charlotte with cream?Have a great day, Mary. Blessings...

I guess that beauty is in the eyes of the beholder - I don't find this bread pudding homely at all. I think that it is lovely and perfect for the holiday weekend. You can't go wrong with fresh strawberries and ice cream!

Ohhhhh --yum!!! I love bread pudding and this looks like a wonderful variation. I love how adding the strawberries makes it a much more "summery" dessert. Thanks for sharing. Have a wonderful 4th and a blessed Pink Sat.

Mary...I just came back with a great big basket of berries! Now...all I need to do is decide which one of your last two desserts will get made...with a little twist of my own of course ;o)For now...an ice-cream parfait is screaming for those strawberries.Flavourful wishes, Claudia

Dear Marry...thanks for enlightening me on the previous cake recipe- Blueberries shall go to the Ball on the 4th of July!That is what I call creativity: when a cook knows how to efficiently use leftovers and still come up with a masterpiece like your pudding- this overrides any rules of when to eat what! As usual- this one gets a very high mark from me!

Hi Mary, I do love bread pudding. I learned to make it when i was 18 years old with my neighbors recipe. actually she didn't have a recipe. she cam over and told me what to 'throw' in to the pudding. It was delicious. She also took a variety of canned fruit and thickened it with cornstarch. We put it over the bread pudding. Pineapple chunks was one of the main fruit ingredients with cherries as well. We used sugar to sweetened the mix. You sure did hit a memory. I love the strawberry idea.

Hello Mary! I'm so glad you visited my Seedplanter Designs blog, because it led me back to this delicious blog of yours! I'm skidding in late to this Strawberry Bread Pudding recipe, but it really stirred my taste buds. Since we're long past strawberry season, I'm hoping my jumbo bag of frozen strawberries (I keep them in my freezer - love strawberries!) will do.

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